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My review
Cornbread Dressing With Gravy
6
candace
"A family favorite. My 71-year-old dad's mother made an old-fashioned cornbread dressing without the modern convenience of cream soup mixes and bagged stuffing mix. She taught my mother, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! Everyone asks for the recipe when I bring it along for a holiday potluck, or they tell me how much it reminds them of the old-fashioned dressing their grandmother made."
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Ingredients
2 h 45 m servings 458Original recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
- Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
- Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
- To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 1818 Ratings
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Most helpful positive review
10/6/2010
(MESSAGE FROM CANDACE) This dressing does not lack the SAGE, it's in there from the herb-season stuffing mix. OF course my grandmother put in her seasonings, but with this modern convenience-why...
Most helpful critical review
11/19/2009
This lacks an essential ingredient that my grandmother insisted on putting in her dressing, which was the best I have eaten: lots of rubbed sage.
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11/19/2009
This lacks an essential ingredient that my grandmother insisted on putting in her dressing, which was the best I have eaten: lots of rubbed sage.
10/6/2010
(MESSAGE FROM CANDACE) This dressing does not lack the SAGE, it's in there from the herb-season stuffing mix. OF course my grandmother put in her seasonings, but with this modern convenience-why...
11/24/2011
This is a great dressing recipe- very satisfying result. Though I was initially disappointed when I scrolled down to see that there were at least 2 cans of 'cream of' soups required. The intro...
7/31/2011
My mom would make this all of the time but would use cornbread that was already cooked instead of the ingredients for cornbread. I love dressing and especially with gravy. I usually cook this an...
1/9/2011
This was my first time making dressing. I followed this receipe step by step and my family loved it. Thanks Candace for sharing. I will always use this receipe for Thanksgiving and Christmas.
11/25/2010
excellent recipe! i will definitely make this again. my only change was adding thin butter pats to the top before baking.. it is fattening already, so why not go all the way:)
11/14/2016
Made according to directions, except used Jiffy brand cornbread mix. This recipe is exactly like the one I grew up with! Love!!